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Benny’s Christmas Sirloin

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Recipe Ingredients

Herb-crusted Sirloin

  • 800g to 1,2kg sirloin, well trimmed but with a healthy piece (about 1cm) of fat on it
  • 3 tbsp fresh green herbs of your choice (thyme, rosemary, marjoram), roughly chopped
  • 2 to 3 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 2 tbsp Maille mustard (Dijon/wholegrain)
  • sea salt black pepper

 

 

Ratatouille

  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 tsp tomato paste
  • 1 brinjal, chopped
  • 1 green pepper, chopped
  • 1 tomato, chopped
  • salt and black pepper
  • Vegetables must be brunoise – a precision cut where the food is first julienned (cut into thin match sticks), then turned a quarter turn and diced again producing tiny cubes with equal sides, under 3mm.

 

Braised Spinach with Chilli & Ground Nuts

  • 50ml olive oil
  • half an onion, finely chopped
  • 1 garlic clove, crushed
  • 1 bunch spinach, cleaned and chopped
  • 150ml water
  • 2 red chillies, chopped
  • 1 tbsp peanut butter
  • 50g cashew nuts, ground
  • 100ml cream
  • salt and pepper

 

Deep-fried Pap

  • 400ml vegetable stock
  • 1 cup maize meal
  • 50g corn off the cob
  • 1 tbsp butter
  • 1 tbsp parsley, chopped
  • flour
  • 2 eggs, beaten
  • breadcrumbs
  • sunflower oil for deep-frying

Recipe Directions

Herb-crusted Sirloin

Season and sear the meat in a hot pan and transfer to a roasting tray, combine the roughly chopped herbs with the crushed garlic, fresh chilli and mustard. Generously smear the meat and roast off the sirloin at 180°C for 35 minutes (or until medium-rare or longer if you want it medium-well). While it’s cooking, baste with mustard, herb and meat juice-mix from the bot- tom of the roasting tray. Remove the sirloin from the oven and place onto the bed of herbs. Leave for 10 to 15 minutes while you prepare the rest of the accom- paniments. After it’s rested, slice thinly or slice into steaks and serve with various accompaniments.

 

Ratatouille

In a hot pan, sauté the onions and garlic, then add the tomato paste and cook for 1 minute. Add the brinjal and pepper, and cook for 5 minutes. Add the tomato and cook for 1 minute. Season, then remove from heat.

 

Braised Spinach with Chilli & Ground Nuts

In a large pot heat the oil, add the onions and garlic, and sweat for 2 minutes. Add the spinach and water, and let it boil down for 7 to 10 minutes. Add the chil- lies, peanut butter, ground cashews and cream, mix and let it reduce for 3 to 5 minutes until well bound. Check the seasoning and reserve.

 

Deep-fried Pap

Bring the stock to the boil in a small pot, add butter, half the maize meal to the stock and, using a whisk, mix until smooth and no lumps are visible. Stir in the rest of the maize meal slowly until the mixture is smooth and starting to stiffen. Add the corn and turn the heat down to simmer. Cover the pot. Let it cook for 10 minutes (stirring constantly to make sure that the mixture does not burn/stick to the bottom of the pot) add the chopped parsley and mix well. Remove from pot and transfer to a shallow buttered baking tray and smooth out the top to make a 2cm layer. Cool down and cut into rectangular shapes.  Dust the rectangular shapes with flour, dip in the egg mix, then coat with breadcrumbs. Deep-fry at 160°C until golden brown – about 5 to 8 minutes. Drain excess oil using paper towel.

Each Serving:


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